Kathryn Rem: Top 10 flavor pairings

Monday

Mar 24, 2008 at 12:01 AMMar 24, 2008 at 11:52 AM

In cooking, some flavors have a natural affinity. Tomatoes and basil. Onions and peppers. Olive oil and garlic. The more you cook, the more of a feel you get for complementary flavors. But some perfect pairings are not as apparent.

Kathryn Rem

In cooking, some flavors have a natural affinity. Tomatoes and basil. Onions and peppers. Olive oil and garlic.

The more you cook, the more of a feel you get for complementary flavors. A chocolate log roll likes mint ice cream. A white sauce takes nutmeg. A peanut butter sandwich needs jelly.

But some perfect pairings are not as apparent.

After consulting with chefs and cookbook authors, spice company McCormick has come out with a Top 10 list of upcoming flavor pairings. The list was influenced by America’s growing interest in health and wellness, international foods and local and artisan ingredients.

No. 1 on the list is oregano and heirloom beans, an intersection of functional food and flavor. Oregano is an antioxidant powerhouse; one teaspoon of the dried herb has as many antioxidants as one-third cup of blueberries or cranberries. Its robust intensity complements the nutty, earthy flavor of beans. Because of interest in heirloom beans, McCormick names any type — Calypso, Black Valentine, Nightfall, Tongues of Fire among them — as oregano’s perfect mate. Try the combination in salads, soups and succotash.

No. 2 is vanilla bean and cardamom. Rich vanilla and perfume-like cardamom — which originates in the tropical rain forests of Southern India — is a combo that says luxury and indulgence. While most Americans know the flavor of vanilla, cardamom might be more of a mystery. The spice comes in white or light green oval pods, which contain the seeds. It has an intensely aromatic fragrance, somewhat like eucalyptus. Try the two in sauces and desserts.

No. 3 is chile and cocoa, a pairing found in Mexican cuisine. Chiles, all kinds, have notes of heat and tobacco, while cocoa powder has a slightly acidic flavor. The melding of the two results in complex heat, depth, dimension and richness. Try them together in chile sauces and chutneys.

No. 4 is coriander and coconut water. Coconut water is a thin, clear liquid, not to be confused with coconut milk. It’s found in the Mexican or Latin food section of supermarkets and is labeled coconut water or coconut juice. It comes from unripe, young coconuts and has the slightly sweet essence of coconut without the heaviness of coconut milk. The light brown seeds known as coriander have notes of citrus, sage and caraway. Try the pair in beverages, sorbets and soups.

No. 5 is lemon grass and lychee. Lemon grass has a mild citrus aroma and the clean lemony flavor found in Thai, Malaysian and Vietnamese cooking. Lychee fruit, also from Asia, has a sweet taste and the texture of grapes. The marriage of the two results in balanced floral and citrus flavors. Try the duo in salads, juices and seafood and chicken dishes.

No. 6 is red curry and masa. Red curry is a mix of rich spices and hot chiles, especially predominant in Thai cooking. Masa is made from sun- or fire-dried corn kernels that have been soaked in limewater and then ground. Paired, the two produce a sweet earthiness. Try the combo in tamales, tempura and slaw.

No. 7 is orange peel and natural wood. Wood? We’re talking about using wood chips, planks and skewers to impart smoked flavor while cooking. Orange peel contains the fruit’s essential oil and most concentrated flavor. Together, smoke and orange have a bittersweet tang. Try them in fruit salsas and grilled meats and vegetables.

No. 8 is allspice and exotic meats. Bison, antelope, venison, pheasant, rabbit, ostrich and elk, all from the wild, are low-fat but full of flavor. Sometimes mistaken as a spice blend, allspice is the dried, unripe fruit of a small evergreen tree. It has woody, earthy, fruity and minty notes that marry well with meats. Try allspice as a meat rub and in sauces and reductions drizzled over meat.

No. 9 is poppy seed and rose. Rose comes in many forms, including water, syrup and petals, and is available dried, fresh, candied and crystallized. It has a sweet, floral flavor and aroma. Poppy seeds have a nutty taste and crunchy texture. Team the two in sauces and desserts.

No. 10 is rubbed sage and rye whiskey. Sage is a fragrant herb with a pungent flavor that smacks of pine. Rye whiskey has fallen out a favor in recent years, but artisan-like distilleries are recreating its smooth, clean taste, which plays with the intensity of sage. Try the twosome in sauces and meat glazes.

Food editor Kathryn Rem can be reached at 788-1520 or kathryn.rem@sj-r.com.